EP3240436B1 - Composition comportant de la chitine et des protéines digestibles - Google Patents

Composition comportant de la chitine et des protéines digestibles Download PDF

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Publication number
EP3240436B1
EP3240436B1 EP15830827.0A EP15830827A EP3240436B1 EP 3240436 B1 EP3240436 B1 EP 3240436B1 EP 15830827 A EP15830827 A EP 15830827A EP 3240436 B1 EP3240436 B1 EP 3240436B1
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EP
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Prior art keywords
insects
composition
press cake
weight
composition according
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EP15830827.0A
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German (de)
English (en)
French (fr)
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EP3240436A1 (fr
Inventor
Benjamin ARMENJON
Nathalie BEREZINA
Sophie Laurent
Antoine Hubert
Cecilia SOCOLSKY
Lorena SANCHEZ
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Ynsect SAS
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Ynsect SAS
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Priority claimed from FR1463512A external-priority patent/FR3031113B1/fr
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Priority to PL15830827T priority Critical patent/PL3240436T3/pl
Publication of EP3240436A1 publication Critical patent/EP3240436A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • C07K14/43504—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates
    • C07K14/43563—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates from insects
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
    • C08B37/0027—2-Acetamido-2-deoxy-beta-glucans; Derivatives thereof
    • C08B37/003—Chitin, i.e. 2-acetamido-2-deoxy-(beta-1,4)-D-glucan or N-acetyl-beta-1,4-D-glucosamine; Chitosan, i.e. deacetylated product of chitin or (beta-1,4)-D-glucosamine; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C08L5/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L89/00—Compositions of proteins; Compositions of derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/26—Preparation of nitrogen-containing carbohydrates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/511—Chitin, chitosan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Definitions

  • the present invention relates to a composition comprising proteins and chitin. It also relates to a process for the preparation of this composition and its use in human or animal nutrition, and more particularly in fish nutrition.
  • Aquaculture is today one of the most dynamic sectors of the food industry.
  • the high demand for fish has resulted in a significant increase in the price of food for fish farming.
  • Fish meal is one of the main sources of protein in aquaculture feeds. It is a flour very rich in animal proteins (rich in amino acids like lysine and methionine) easy to digest.
  • Growing demand accompanied by a limited supply has resulted in a significant increase in its price, creating a risk for the sustainable growth of aquaculture.
  • Insect meal offers alternative natural protein sources and the possibility of being mass produced with a minimal ecological footprint.
  • certain insects such as Tenebrio molitor have the advantage of being able to be adapted to intensive mass production.
  • the present invention therefore relates to a composition
  • a composition comprising at least 67% by weight of crude protein, at least 5% by weight of chitin, the weight percentages being given on the total weight of the composition, and 85% by weight of digestible protein on the total weight of crude protein.
  • the quantification of "crude proteins" is well known to those skilled in the art.
  • the Dumas method corresponding to standard NF EN ISO 16634-1 (2008) is used.
  • the composition comprises 68% by weight of crude proteins, more preferably 70% by weight of crude proteins, the percentages by weight being given on the total weight of composition.
  • digestible proteins is meant the digestible proteins determined by pepsic digestibility. The quantification of digestible proteins will preferably be carried out by the method described in Directive 72/199 / EC.
  • the composition comprises 86%, more preferably 88% by weight of digestible proteins out of the total weight of crude proteins.
  • chitin any type of chitinic derivative, that is to say of polysaccharide derivatives comprising N-acetyl-glucosamine units and D-glucosamine units, in particular chitin-polypeptide copolymers (sometimes referred to as “chitin-polypeptide composite”). These copolymers can also be combined with pigments, often of the melanin type.
  • Chitin is said to be the second most synthesized polymer in the living world after cellulose. Indeed, chitin is synthesized by many species of the living world: it constitutes in part the exoskeleton of crustaceans and insects and the side wall which surrounds and protects the fungi. More particularly, in insects, chitin thus constitutes 3 to 60% of their exoskeleton.
  • the determination of the level of chitin is carried out by extraction thereof.
  • One such method can be the ADAC 991.43 method described in Example 2, and is a preferred method for this determination.
  • the composition comprises between 5 and 16% by weight of chitin, more preferably between 8 and 14% of chitin, the percentages by weight being given on the total weight of the composition.
  • compositions of the prior art capable of containing both proteins and chitin are generally compositions obtained from insects and / or crustaceans.
  • the high levels of crude proteins and digestible proteins of the composition according to the invention can only be obtained by a process for treating insects and / or crustaceans, comprising a hydrolysis step.
  • a hydrolysis step has the effect of lowering the level of chitin to a content of the order of 5% by weight, such as less than 5% by weight, on the total weight of the composition.
  • chitin is often considered as a kind of anti-nutritional factor because it is difficult to digest. This explains why for applications in the food industry, insect-based compositions are de-chitinated, that is to say that a step of removing chitin is carried out.
  • the work of the inventors has also made it possible to demonstrate that, contrary to popular belief, chitin had no impact on the growth of fish fed with a composition according to the invention, comprising a non-negligible level of chitin (see Example 4 below).
  • the composition according to the invention can advantageously replace not only partially but also in its entirety, a fish meal in an aquaculture food. Indeed, the composition according to the invention makes it possible to improve the growth of animals fed with this composition.
  • the introduction of the composition according to the invention also has certain advantages: reduction in losses of water-soluble vitamins during possible heat treatments and reduction of the energy required during a possible extrusion step.
  • the composition according to the invention has a residual humidity level of between 2 and 15%, preferably between 5 and 10%, more preferably, between 6 and 8%.
  • This humidity level can for example be determined according to the method resulting from the EC regulation 152/2009 of 27-01-2009 (103 ° C / 4 h).
  • the composition according to the invention has an ash content of less than or equal to 4% by weight on the total weight of the composition, and even more advantageously, less than or equal to 3.5%.
  • the ash constitutes the residue resulting from the combustion of the composition according to the invention.
  • the method for determining the ash content is well known to those skilled in the art.
  • the ashes were determined according to the method covered by EC Regulation 152/2009 of 27-01-2009.
  • the fat content of the composition according to the invention is preferably between 5 and 20% by weight on the total weight of composition, more preferably between 9 and 17%.
  • the methods for determining the fat content are well known to those skilled in the art. By way of example and preferably, the determination of this content will be carried out according to the method of the EC regulation 152/2009.
  • composition according to the invention can be obtained from insects.
  • composition obtained from insects, is meant more particularly a composition obtained only from insects and possibly water.
  • the composition results from a mechanical, thermal treatment, to the exclusion of any chemical treatment (other than by water) of the insects.
  • the composition is a flour of insects.
  • insect meal is meant a powder having a particle size acceptable for human or animal consumption.
  • particle size acceptable for human or animal food we mean a particle size of between 100 ⁇ m and 1.5 mm, preferably between 300 ⁇ m and 1 mm, more preferably between 500 and 800 ⁇ m.
  • insects for the preparation of such a flour are for example the beetles, the diptera, the lepidoptera, the isoptera, the orthoptera, the hymenoptera, the blattoptera, the hemyptera, the heteroptera, the ephemeroptera and the mecoptera, preferably beetles, diptera, orthoptera, lepidoptera or their mixtures.
  • the insects are chosen from the group consisting of Tenebrio molitor, Hermetia illucens, Galleria mellonella, Alphitobius diaperinus, Zophobas morio, Blattera fusca, Tribolium castaneum, Rhynchophorus ferrugineus, Musca domestica, Chrysomya megacephala, Locusta migratoria domestic Samia ricini or their mixtures, and more preferably still, Tenebrio molitor.
  • Tenebrio molitor Hermetia illucens, Galleria mellonella, Alphitobius diaperinus, Zophobas morio, Blattera fusca, Tribolium castaneum, Rhynchophorus ferrugineus, Musca domestica, Chrysomya megacephala, Locusta migratoria domestic Samia ricini or their mixtures, and more preferably still, Tenebrio molitor.
  • composition according to the invention comprises between 35 and 65% by weight of soluble proteins relative to the total weight of crude proteins, and at least 50% of the soluble proteins have a size less than or equal to 12400 g / mol.
  • soluble proteins is meant, among the crude proteins, those which are soluble in an aqueous solution whose pH is between 6 and 8, advantageously between 7.2 and 7.6.
  • the aqueous solution is a buffer solution whose pH is between 6 and 8, advantageously between 7.2 and 7.6.
  • the buffer solution is a NaCl phosphate buffer solution, the pH of which is equal to 7.4 +/- 0.2.
  • the digestibility of proteins in humans and animals is strongly conditioned by the size of the proteins.
  • composition according to the invention obtained by a process which does not involve hydrolysis, comprises a large quantity of soluble proteins the size of which is sufficiently reduced to facilitate digestion of the animals.
  • the composition according to the invention also has the advantage of being able to be prepared at low cost.
  • composition according to the invention comprises between 30 and 60% by weight, preferably between 35 and 55% by weight of soluble proteins relative to the total weight of crude proteins.
  • At least 60%, preferably at least 70% of the soluble proteins have a size less than or equal to 12400 g / mol.
  • the soluble proteins have a size of between 6500 and 12400 g / mol.
  • less than 10%, preferably less than 8%, more preferably less than 5%, and even more preferably 0% of the soluble proteins have a size greater than or equal to 66000 g / mol.
  • the invention also discloses a process for preparing a composition according to the invention.
  • the process for preparing a composition according to the invention comprises a step of pressing the insects.
  • the objective of pressing is to deoil the insects and therefore to obtain a press cake having an oil (or fat) content less than or equal to 20% by weight on the dry weight of the press cake, preferably less or equal to 17%.
  • the pressing step is more fully described in step 2 of the preparation process detailed below.
  • slaughtering of insects can be carried out by scalding or bleaching, as is more fully described below in step 1 of the detailed process.
  • the preparation method according to the invention further comprises a step of drying the press cake.
  • the drying step is carried out after the pressing step and before the grinding step.
  • This slaughter step 1 can advantageously be carried out by scalding or by bleaching.
  • This step 1 makes it possible to kill the insects while lowering the microbial load (reduction of the risk of deterioration and health) and by inactivating the internal enzymes of the insects which can trigger autolysis, and thus a rapid browning of these.
  • the insects preferably larvae
  • the insects are thus scalded with water for 2 to 20 min, preferably 5 to 15 min.
  • the water is at a temperature between 95 to 105 ° C, preferably 100 ° C.
  • the amount of water introduced during scalding is determined as follows: the ratio of the volume of water in mL to the weight in g of insect is preferably between 0.3 and 10, more preferably between 0 , 5 and 5, even more preferably between 0.7 and 3, even more preferably of the order of 1.
  • insects preferably larvae
  • the residence time in the bleaching chamber is between 1 to 15 minutes, preferably between 3 and 7 min.
  • insects are removed from the scalding tank or the bleaching chamber, they are then sieved (or drained), and placed in a grinder, such as a knife mixer grinder, making it possible to reduce the insects to particles.
  • a grinder such as a knife mixer grinder
  • a quantity of water can be added. This amount of water is similar to that introduced during step 1 of scalding: the ratio of the volume of water in mL to the weight in g of insect is preferably between 0.3 and 10, more preferably between 0.5 and 5, even more preferably between 0.7 and 3, even more preferably of the order of 1. It is also possible to keep the boiling water and / or the water resulting from the bleaching to effect this step.
  • the size of the insect particles is less than 1 cm (larger particle size observable using a microscope), preferably less than 0.5 cm.
  • the particle size is between 300 ⁇ m and 3 mm, more preferably between 500 ⁇ m and 1 mm. It is not necessary to reduce the particle size excessively, for example to a size smaller than 250 ⁇ m.
  • insects from stage 1 slaughter or the wet pulp from the optional stage of grinding is then placed in a press according to a procedure which makes it possible to press and separate a juice comprising both an oily fraction and a protein fraction.
  • the pressing step makes it possible to obtain a press cake comprising an oil content less than or equal to 20% by weight on the dry weight of the press cake, preferentially, less than or equal to 17%, more preferably still less than or equal to 15%.
  • the pressing step makes it possible to obtain a press cake having a dry matter content of between 30% and 60%, preferably between 40% and 55%, and more preferably between 45% and 55%. .
  • Any press system can be used to carry out the pressing step, such as, for example, a single-screw or twin-screw press (Angel-type twin-screw press), a filter press (Choquenet type filter press) ), a plate press, etc.
  • a single-screw or twin-screw press Angel-type twin-screw press
  • a filter press Choquenet type filter press
  • a plate press etc.
  • hot or cold pressing it is possible to carry out hot or cold pressing.
  • the pressing will be carried out hot, which makes it possible to increase the deoiling of the press cake.
  • hot pressing makes it possible to obtain a press cake comprising an oil content less than or equal to 17% by weight on the dry weight of the press cake, preferably less than or equal to 15%.
  • the press cake is then dried by conventional technologies known to those skilled in the art. Drying can be direct or indirect (thin layer dryer, "paddle dryer”, “tubular dryer”, “disc-dryer”, etc.) at a temperature between 60 ° C and 200 ° C, for a period of 15 min to 24 hours.
  • the press cake can be placed and dried in ventilated air / brewed at a temperature between 80 and 100 ° C, preferably at 90 ° C for a period between 3 and 7 hours, preferably 5 hours.
  • the objective of this drying step is to obtain a press cake having a humidity level of between 2 and 15%, preferably between 5 and 10%, more preferably still between 4 and 8%.
  • the dried press cake is then placed in a crusher, such as a hammer mill, allowing the press cake to be reduced to particles.
  • a crusher such as a hammer mill
  • the size of the insect particles is less than 0.5 cm (largest particle size observable using a microscope), preferably of the order of 1 mm. More particularly, the particle size is between 300 ⁇ m and 1 mm, even more preferably between 500 and 800 ⁇ m.
  • composition according to the invention comprising a high level of crude proteins and digestible proteins while maintaining a level of chitin of the order of at least 5% by weight on the weight total of the composition.
  • the pressing step can be carried out cold or hot.
  • Larvae for example of T. molitor
  • a process for obtaining a composition according to the invention involving cold pressing: Larvae, for example of T. molitor, are introduced into a beaker containing 200 ml of water previously brought to a boil, and slaughtered by boiling in a water bath at 100 ° C. After 5 minutes, the beaker is removed from the water bath, the larvae are wrung out, then mixed with a volume of water of 200 ml. The liquid thus obtained is passed through a twin-screw press. The press cake thus obtained is dried for 24 hours in an oven at 70 ° C., then ground to 250 ⁇ m.
  • Larvae for example of T. molitor
  • a bleaching chamber and whitened with steam for 5 min at 100 ° C.
  • the larvae thus bleached are then introduced into a "drying" type press suitable for products loaded with water.
  • the press cake thus obtained is dried for 5 hours in an oven at 90 ° C., then ground in a hammer mill to 1 mm.
  • the step of pressing is preceded by a step of grinding insects.
  • the step of pressing the insects is carried out hot.
  • hot pressing makes it possible to obtain a press cake comprising an oil content less than or equal to 17% by weight on the dry weight of press cake, preferably less than or equal to 15% .
  • the step of grinding the press cake is carried out at a particle size of between 300 ⁇ m and 1 mm, preferably between 500 and 800 ⁇ m.
  • the insect pressing step can be carried out hot.
  • the pressing step may be preceded by a step of grinding the insects.
  • the invention finally relates to the use of a composition according to the invention in human or animal food.
  • composition according to the invention can be used in the feeding of pets such as dogs, cats, birds, fish, reptiles, rodents.
  • composition according to the invention can be used in aquaculture (fish, crustaceans, molluscs, shellfish), poultry feed (chicken, turkey, game such as quail, pheasant, bustard), pigs, ruminants ( cattle, sheep, goats, horses), mink.
  • composition according to the invention can be advantageously used to replace a protein flour.
  • protein flour is intended more particularly to be a fish meal, a milk or whey powder, a soybean concentrate meal (“CSP”), meat meal, such as for example of poultry meal type (“ Poultry Meal ”).
  • CSP soybean concentrate meal
  • Poultry Meal meat meal, such as for example of poultry meal type
  • Replacement can be partial or total.
  • the composition according to the invention is used as a partial or total replacement for a fish meal, such as a 50 or 100% replacement.
  • the composition according to the invention is prepared from Tenebrio molitor larvae . Upon reception of the larvae, they can be stored at 4 ° C for 0 to 15 days in their breeding tanks before slaughter without major degradation.
  • the weight of the larvae (age) of the larvae used is variable and therefore their composition can vary, as illustrated in Table 1 below: ⁇ b> ⁇ u> Table 1 ⁇ /u> ⁇ /b>: Biochemical composition of the larvae of ⁇ i> Tenebrio molitor ⁇ /i> according to their weight.
  • the live larvae (+ 4 ° C to + 25 ° C) are conveyed in a layer of thickness between 2 and 10 cm, on a carpet with a perforated strip (1mm) to a bleaching chamber.
  • the insects are thus bleached with steam (nozzles or steam bed) at 98 ° C or with water at 100 ° C (spray nozzles) or in mixed mode (water + steam).
  • the residence time in the bleaching room is between 1 to 15 minutes, ideally 5 min.
  • the temperature of the larvae after bleaching is between 75 ° C and 98 ° C.
  • the larvae, once bleached, are conveyed to the feed hopper of a continuous single-screw press.
  • the larvae during the press are maintained at a temperature above 70 ° C to increase the oil removal yields.
  • the principle of oil removal is to pressurize the material inside a cylindrical cage by means of an arrangement of screws and rings arranged on the central axis.
  • the cage is lined with bars distributed in section and kept apart by spaces of different thicknesses depending on the work area. The interstices thus formed allow the flow of an oil fraction and limiting the passage of the so-called “dry” material, the protein fraction, which will be called “press cake", thereby participating in pressurization.
  • the press cake obtained contains 35 to 40% dry matter, 67 to 75% protein and 13 to 17% fat, the weight percentages being given on the dry weight of press cake.
  • the press cake is then placed on a thin layer tray (about 2 cm) and is dried in ventilated / stirred air at 90 ° C for 5 hours to obtain a press cake having a dry matter content greater than 92 %.
  • This step helps protect against any contamination that has occurred since slaughter.
  • the water activity (Aw) at the drying outlet is 0.35.
  • the microbiological results show an absence of Salmonella spp (method: IRIS Salmonella BKR 23 / 07-10 / 11) and Enterobacteriaceae values less than 10 CFU / g (method: NF ISO 2128-2, December 2004, 30 ° C and 37 ° C).
  • the dried press cake mainly comprising proteins
  • the crusher is fed by a hopper with a flow adjustment hatch (180kg / h).
  • the perforated grid used to control the grain size at the outlet is 0.8 mm.
  • the engine rotation speed is 3000 rpm (electric motor, power consumption 4 kW (5.5 CV)).
  • Example 1 The composition prepared in Example 1 was characterized.
  • the humidity level is determined according to the method resulting from EC regulation 152/2009 of 27-01-2009 (103 ° C / 4 h).
  • the crude proteins are determined according to the so-called Dumas method and corresponding to standard NF EN ISO 16634-1 (2008).
  • the dietary fibers of insect flour are mainly composed of chitin, the latter was therefore dosed according to the ADAC 991.43 method. The values thus obtained are therefore slightly overestimated.
  • the fat content was determined according to the method of EC regulation 152/2009.
  • the crude ash was determined according to the method covered by EC regulation 152/2009 of 27-01-2009.
  • Phosphorus is measured by ICP ("induced coupled plasma") with internal calibration.
  • the energy value is obtained with the coefficients of EU regulation 1169/201.
  • Pepsic digestibility is measured by the method described in Directive 72/199 / EC.
  • composition according to the invention is detailed in Table 2 below.
  • Table 2 ⁇ /u> composition
  • Table 2 ⁇ /u> composition
  • Ingredient Composition Humidity % * 5.32 Protein % * 67.09 Chitin % * 8.0 Fat % * 13.6 Ash % * 3.21 Total phosphorus % * 0.75 Energy MJ / kg 23.74
  • Amino acids Unit Composition Arginine % * 2.56 Histidine % * 1.39 Isoleucine % * 2.11 Leucine % * 3.99 Lysine % * 3.32 Threonine % * 1.87 Valine % * 2.91 Methionine % * 1.43
  • C16 1 % * 0.05 C16: 1n-7 % * 0.16 C17: 0 % * 0.02 C17: 1 % * 0.01 C18
  • T. molitor larvae 200 g are introduced into a beaker, placed in a water bath at 100 ° C. and containing 200 ml of water brought to the boil. After 5 minutes, the beaker is removed from the water bath, the larvae are wrung out, then mixed with a volume of water of 200 ml. The liquid thus obtained is passed through a twin-screw press. The press cake thus obtained is dried for 24 hours in an oven at 70 ° C., then ground to 250 ⁇ m. A composition according to the invention is thus obtained.
  • composition used in this example is that obtained according to Example 1 and more fully described in Example 2.
  • CTRL fishmeal diet
  • This CTRL diet is composed of 25% fish meal, 8% other protein sources of marine origin (squid flour and krill flour), while the remaining protein sources were a concentrate of soy protein, wheat gluten and corn gluten.
  • four test regimes (Y5, Y7.5, Y15 and Y25) were formulated, in which the fish meal was replaced by the composition according to the invention at respective levels of 20, 30 , 60 and 100% (see Table 3 below).
  • Table 3 ⁇ /u> Formulation and composition of the experimental regimes.
  • Vitamins (lU or mg / kg diet): DL-alpha tocopherol acetate, 100 mg; Sodium menadione bisulfate, 25 mg; Retinyl acetate, 20,000 IU; DL-cholecalciferol, 2000 IU; thiamine, 30 mg; riboflavin, 30 mg; pyridoxine, 20 mg; cyanocobalamin, 0.1 mg; nicotinic acid, 200mg; folic acid, 15 mg; ascorbic acid, 1000 mg; inositol, 500 mg; biotin, 3 mg; calcium pantothenate, 100 mg; choline chloride, 1000 mg, betaine, 500 mg.
  • Squid flour and krill levels were kept constant among all the diets to ensure high palatability. Minor adjustments to the formulation of the diets tested were made to maintain the iso-nitrogenous conditions (crude protein, 48.5% DM), isolipidic conditions (22.7% DM) and isoenergetic conditions (raw energy, 23.2 MJ / kg DM ). The levels of methionine and monocalcium phosphate supplementation in the diets tested were adjusted to correspond to those found in the CTRL diet.
  • the regimes were manufactured by extrusion (granule sizes: 1.2 and 2.0mm) by a CLEXTRAL BC45 twin-screw extruder on a pilot scale with a screw diameter of 55.5 mm and a temperature range of 119 to 123 ° vs.
  • extrusion all the batches of extruded food were dried in a vibrating fluidized bed dryer (model DR100, TGC Extrusion, France). After the granules had cooled, the oils were added by vacuum coating (model PG-10VCLAB, Dinnisen, Netherlands). Throughout the duration of the test, the tested foods were stored at room temperature, but in a cool and ventilated place. Representative samples of each diet were taken for analysis (Tables 4-5).
  • Triplicate groups of 35 rainbow trout (Oncorhynchus mykiss), with an initial body weight (ICP) of 5.01 ⁇ 0.1 g were fed one of the five experimental diets for 90 days.
  • the fish grew up in circular fiberglass tanks (volume: 250 L) supplied with continuous flowing fresh water, at temperatures between 14.1 ⁇ 0.3 ° C and dissolved oxygen levels above 7.4 mg / L (see Figure 1 ).
  • the fish were subjected by summer conditions to changes in natural photoperiod (May-July).
  • the fish were fed apparently full, by hand, three times a day (9:00 a.m., 2:00 p.m. and 6:00 p.m.) on weekdays and twice a day on weekends (10:00 a.m.
  • the faeces were removed daily for the next 8 days using the continuous outlet water filtration system (Choubert-INRA system) . After daily collection, the faeces were frozen at -20 ° C. The mixed feces from each group of fish were freeze dried before analysis. Each diet has been tested in triplicate.
  • CDA % 100 - % concentration Y 2 O 3 food % concentration Y 2 O 3 faeces ⁇ % Energy or nutrients in faeces % Energy or nutrients in food
  • Test ingredients, diets, and lyophilized feces were ground prior to analysis. Whole body samples were minced, mixed, and a representative sample was lyophilized and homogenized with a laboratory mill before analysis. Analysis of the chemical composition of the ingredient, diets, faeces and whole fish was done using the following procedures: dry matter after drying at 105 ° C for 24 h; ash by combustion at 550 ° C for 12 h; crude protein (N x 6.25) by an illuminated combustion technique followed by separation by gas chromatography and thermal conductivity detection (LECO FP428); fat by extraction with dichloromethane (Soxhlet); total phosphorus according to ISO / DIS 6491 method using the vanado-molybdic reagent; the raw energy in an adiabatic calorimetric bomb. Yttrium oxide in food and faeces was determined by the ICP-AES method.
  • the test ingredients and the test regimes were hydrolyzed (6 M HCL at 116 ° C for 22 h in glass bottles rinsed with nitrogen), then derivatized with a reagent AccQ fluorine (6-aminoquinolyl-N-hydroxysuccinimidyle) according to the Tag AccQ method (Waters, USA).
  • the analyzes were performed by high performance liquid chromatography (HPLC) in a reverse phase amino acid analysis system, using norvaline as an internal standard. Tryptophan has not been determined because it is partially destroyed by acid hydrolysis. The resulting peaks were analyzed with EMPOWER software (Waters, USA).
  • the lipids were extracted according to the method of Folch et al. (1957) and subsequently, the fatty acid composition of the fillets was determined by an analysis of the methyl esters by gas chromatography, according to the procedure of Lepage and Roy (1986).
  • the fish with the best effective treatment showed an 8-fold increase in initial body weight.
  • the growth rate varied from 3.00 to 3.57% / day.
  • all the regimens with the composition according to the invention showed a significant increase (P ⁇ 0.05) in the TCS.
  • the IC values varied between 0.85 and 1.10 and in comparison with the CTRL, the inclusion of the composition according to the invention at all the doses tested resulted in a significant reduction in the CI (P ⁇ 0.05).
  • the protein efficiency coefficient (CEP) varied between 2.01 and 2.56. The lowest CEP value was found in fish fed a CTRL diet, while an improvement in CEP was closely associated with increasing doses of the composition according to the invention.
  • composition of the faeces collected from the trout fed by the various food treatments is presented in Table 11.
  • Table 11 ⁇ /u> Composition of the faeces of trout fed various diets.
  • composition according to the invention implemented in this example could effectively replace 100% of the fish meal in the diet of juvenile rainbow trout with positive effects on the CI and the overall performance of the growth.
  • T. molitor larvae 200 g are introduced into a beaker, placed in a water bath at 100 ° C. and containing 200 ml of water brought to the boil. After 5 minutes, the beaker is removed from the water bath, the larvae are wrung, then passed through a twin-screw press. A press cake is thus obtained.
  • T. molitor larvae 200 g are introduced into a beaker, placed in a water bath at 100 ° C. and containing 200 ml of water brought to the boil. After 5 minutes, the beaker is removed from the water bath, the larvae are wrung out, then mixed with a volume of water of 200 ml. The liquid thus obtained is passed through a twin-screw press. A press cake is thus obtained.
  • Example 1 A 100 mg sample of the composition prepared in Example 1 was placed in 10 ml of NaCl phosphate buffer (pH 7.4, 0.137 mM). The sample was stirred for 1 minute (vortex), then centrifuged at 900 g for 1 minute. Following centrifugation, the sample was filtered through a 0.45 ⁇ m membrane. Analysis of the size of the soluble proteins was carried out using a steric exclusion chromatography system, with a Nucleogel GFC-300 column. NaCl phosphate buffer (pH 7.4, 0.137 mM) was used as the eluent. The flow rate was 1.0 mL / min. The detection was carried out by a UV detector at 280 nm.
  • Table 13 Size distribution of the soluble proteins contained in the composition prepared in Example 1 Protein size (kg / mol) Relative abundance (%) 6.5 to 12.4 74, 4 12.4 to 29 20.5 29 to 66 5.1

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FR3060947A1 (fr) 2016-12-28 2018-06-29 Ynsect Procede de traitement d'insectes comprenant la separation des cuticules de la partie molle des insectes puis la separation de la partie molle en trois fractions
FR3061856B1 (fr) * 2017-01-18 2021-04-02 Ynsect Utilisations therapeutiques d'une poudre d'insectes
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GB201804794D0 (en) * 2018-03-26 2018-05-09 Givaudan Sa Flavor and consummable compositions
RU2680691C1 (ru) * 2018-05-14 2019-02-25 Федеральное государственное учреждение "Федеральный исследовательский центр "Фундаментальные основы биотехнологии" Российской академии наук" Способ получения хитина из личинок черной львинки hermetia illucens
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US12102058B2 (en) 2019-04-10 2024-10-01 Beetle Genius, SPRL Automated insect rearing facility, container, and modules
KR102616263B1 (ko) * 2020-12-23 2023-12-27 농업회사법인 주식회사 엔토모 동애등에 성분을 포함하는 사료 첨가제 및 그 제조방법
CN113080315A (zh) * 2021-05-08 2021-07-09 湖南自然创造生物科技有限公司 一种基于昆虫的蛋白粉制品的制备方法和应用
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DK3240436T3 (da) 2020-08-10
AU2015373266A1 (en) 2017-08-03
JP6976852B2 (ja) 2021-12-08
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AU2015373266B2 (en) 2019-09-12
JP2018500043A (ja) 2018-01-11
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CL2017001751A1 (es) 2018-03-23
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